Cookies and Cream Cupcakes

Here’s another Hummingbird inspired idea – jazzing up vanilla topped chocolate cakes with biscuit crumbs makes a delectable ‘cookies and cream’ cupcake. The crunch in the vanilla cream topping adds a new dimension and sophistication to an everyday combination. Add chocolate biscuit crumbs to the cake batter if you like a lot of crunch, or just to the frosting if you want a more subtle effect. Make sure to keep some of the crumbs back for decoration though.

Cookies and Cream Cupcakes (dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)


makes 18

  • 350g self-raising flour
  • 200g caster sugar
  • 50g cocoa powder
  • 200ml sunflower oil
  • 300ml oat milk
  • 1 tsp lemon juice
  • 1 tsp bicarbonate of soda
  • pinch of salt
  • 1/2 tsp vanilla extract
  • optional: 3-4 chocolate biscuits, crushed

– Preheat the oven to 180 degrees centigrade/Gas Mark 5

– Mix together the oat milk, lemon juice, vanilla and oil. Set aside.

– In a separate bowl, sift together the flour and salt. Stir in the sugar.

– Add the bicarb to the wet ingredients and stir.

– Pour the wet ingredients into the dry and gently mix to thoroughly combine.

– If using, stir in the biscuit crumbs

– 2/3 rds fill the cupcake cases and bake for 15-20 minutes or until a knife comes out clean.

– Cool on a wire rack.

Cookies and Cream Frosting (dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)


  • 1/4 cup vegetable fat, such as Trex
  • 3/4 cup dairy-free spread, such as Pure
  • 3 cups sifted icing sugar
  • 1/3 cup oat milk
  • 2-3 chocolate biscuits, finely crushed (I used Tesco Bourbons)

– Whisk together the fat and spread until fluffy and well-combined.

– Add the icing sugar in 1/2 cup measures along with a splash of oat milk each time.

– Once it’s all combined, stir in the biscuit crumbs

– Spread on the cupcakes and sprinkle with extra biscuit crumbs


Published by


Welcome. I'm a Cordon Bleu trained chef and mother with a passion for cooking vegetarian food. All recipes featured here are dairy, egg, and nut-free, thus 'accidentally' vegan, as my children are allergic to those. My aim is to recreate any dish, even what seems impossible, but free of the ingredients we can't have, and log my exploits here. Please browse what is now several hundred recipes. All the recipes posted (unless stated) are my own creations.

15 thoughts on “Cookies and Cream Cupcakes

  1. I had a cookies and cupcake from a local vegan bakery a few weeks ago and haven’t been able to stop thinking about how delicious it was. I am so happy that you have posted this so I can make my own!

  2. My kids would adore those! We’re home this week for a very cold and rainy spring break. Time to fire up the oven and get them some treats 🙂

  3. I just saw your cupcakes on Finding Vegan, and they look absolutely incredible!… mmm, so tempting, and just when I was thinking about shedding a couple of winter pounds 🙂

    1. Ah thanks! I never realised how much thought you had to put into photos to take good ones! One day, I hope to take ones as good as yours. X

  4. Mhmhm, these look so insanely delicious. 🙂 Is there a certain reason why you use oat milk in this recipe? Like, instead of almond or soy? 🙂

  5. These cupcakes look beautiful, and I’m sure they taste even better 😉 It’s great that you made them suitable for people who are allergic to nuts, saya,diary products etc Thank you very much xx

  6. Ahh look delicious! I love the rough look icing to – i’m not a fan of the current cupcake trend; huge spirals of way too thick icing, ughh! These look perfect though, i’ll be trying them out for sure 🙂

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